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Monday, June 30, 2008

I have so many things going on in my little culinary spice shack that I lose track of them. I have vinegars that I started in '88 for example. I have a beautiful white 'mother' and an equally lovely red 'mother' the best thing is the white wine mother just emerged in the last few months - it took years.

I have this crock that I got from a mom of a friend from france complete with its own 'mother'. (the mother was in an old jelly jar in the bottom with the instructions in french from the crock maker - the gift giver translated them loosely and rubber banded these instructions around her mother jar and that was a couple years ago at least) We have way too much vinager. Isnt that the case though that if you are really using the things you consume then you end up with a lot of by-product. We have had some unused wine in our lives.

Pepper. Gotta have tons of pepper of all kinds. My pepper grinder has a mix of white, black and schezuan peppercorns.

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comments:

I just wanted to drop by and thank you for the inspiration. I made a beautiful banana apricot smoothie with soy milk this evening. It was a very tasty treat. I drank it too quickly to take a photo but one of the things that really amazed me was how creamy it was.

These are very interesting items, and probably the reason why you can create so many wonderful things. I have to agree sea salt and cracked pepper are my favorites, I just LOVE cracked pepper. Funnily enough no one else in my family does....

kitt:it is a Digoin http://images.google.com/imgres?imgurl=http://www.towels.co.uk/images/items/ictc/renault_th_vinegar_jar.jpg&imgrefurl=http://www.towels.co.uk/asp/cat_page.asp%3Fcat%3D197&h=100&w=75&sz=3&hl=en&start=16&um=1&tbnid=LKclpfmx8A4BvM:&tbnh=82&tbnw=62&prev=/images%3Fq%3Ddigoin%2Bvinegar%2Bcrock%26um%3D1%26hl%3Den%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26sa%3DN

emiline: it is really easy and you will enjoy learning about it

buff: same here (well I dont have champagne)I have two kinds of balsamic one that I have nurtured for years and years

bina: I am self taught...my mom always made the same kinds of things so I learned to make others

Beth: it smells alright...LOL I think our combined weight is close to 300

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Learning recipes is great, learn technique and its grand. ChezWhat is a virtual bistro with an ever changing menu based on the freshest most unique ingredients of the season. I have a passion for words and food and I love how well they go together, my kitchen explorations are my life and my life is food. Come with me while we experiment with flavors.